Recipe for Baked Beefy Tomato Rigatoni 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 tbl Olive oil
1 x Onion, lg., chopped
1 can (28-oz) tomatoes, crushed
2 cup Rump roast, shredded, Drunken Rump Roast
1/4 tsp Salt
1/4 tsp Red pepper flakes
1 lb Pasta, rigatoni, cooked and drained
1 cup Provolone cheese, shredded
Instructions:
Instructions: THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Preheat oven to 400F. Heat the oil in aheavy saucepan over medium heat. Add the onion and saute for 3 minutes.

Add the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 minutes. Add the meat, salt and pepper flakes; simmer for 5 minutes.

Toss the sauce with the pasta. Transfer to an ovenproof casserole about 15 x 10 x 2 inches. Top with the cheese.

Bake about 25 minutes, until the cheese is lightly browned and the pasta is heated through.

See notes for menu suggestions.

NOTES : Serve with a lightly dressed green salad and garlic toast. Follow with brandied figs.

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